Directions

Remove the turkey from the roasting pan, cover loosely with foil and set aside to rest.

Place the pan over medium heat and add the broth and wine at the same time. Whisk to combine and deglaze the bottom of the pan. Once all of the bits have come off the bottom of the pan, cook in order to reduce slightly, 2 to 3 minutes. Transfer the liquid to a fat separator and allow to sit for 5 minutes to allow fat to separate. Return the fat to the roasting pan and place over medium-high heat. Add the flour and whisk to combine. Cook, whisking continuously until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Add the herbs and whisk to combine. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it.

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3.73

Not sure what the last reviewer did to the recipe, but this is really easy and tastes great! I made if for thanksgiving last year and everyone loved it, so much so that I was asked to make it again for a christmas in july party
Greg H.
2009-07-25T20:24:16Z
item not reviewed by moderator and published

My husband made this for Thanksgiving last year, and it was the best Turkey gravy I have ever had. It's a must for every Thanksgiving table.
Lauren H.
2009-05-25T08:59:52Z
item not reviewed by moderator and published

This was the worst gravy I have ever had! I tasted it twice to be sure and then decided not to inflict it on my family. I will stick to my plain old pan gravy....works every time!
Kandace B.
2009-01-20T00:55:40Z
item not reviewed by moderator and published